Pizza base with starter dough
Today we have been to San Martino Buon Albergo (VR) to visit our friend the expert pizza maker Renato Bosco at his pizzeria ‘Saporè’. And as always, he taught us something new .... some tricks of the trade to make your homemade pizza or focaccia absolutely superlative! Today’s top tip is called ‘Poolish’ starter dough ..... let’s see what it is! It’s a starter dough that must be added to the main dough in an amount equivalent to 20% -30% of the total volume. Its function is to give crunchiness, aroma and taste to the dough. The starter dough is made with 500g of water, 500g of flour and 10g of yeast. It is then left to mature for 6-8 hours, and then added to the second and main dough which will make a really fabulous pizza or focaccia, with just the right balance between crunchiness and tenderness. And now, with your starter dough, let’s make a really superb base for a pizza or focaccia!
Ingredients
* approximate values per serving
Preparation
Start by preparing the starter dough, whose purpose is to provide crunchiness, aroma and taste to the basic dough. The starter dough is made by mixing 500g of water, 500g of flour and 10g of brewer's yeast. It is then left to rest for 6-8 hours. At this point we are ready to prepare our base for the pizza. Put the flour, matured starter dough, yeast and water in a food mixer. Mix the dough, then add salt and then oil. Put the mixture in a container and leave it to ferment for 4h.
Step by step
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Add water to the mixture, making sure that it’s tepid
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Add brewer’s yeast to the dough
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Here’s the dough ready to be left to rise for 6-8 hours
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Add the starter dough to the main dough and mix in well so that it is all well combined
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Additional information
Pizza Base with Poolish Pre-ferment and Fresh Tomatoes
One of the tastiest variations of the pizza base with poolish pre-ferment is the one with fresh tomatoes. This preparation enhances the flavor of the pizza, making it even more succulent. To achieve an optimal result, it is advisable to use seasonal tomatoes, such as San Marzano, which provide an intense and sweet flavor. After rolling out the dough prepared with the poolish, you can evenly distribute the sliced or diced tomatoes, adding a drizzle of extra virgin olive oil and a pinch of salt. This variation is well-suited to be topped with buffalo mozzarella, fresh basil, and a sprinkle of oregano, creating a pizza that recalls the traditional flavors of Campania.
Pizza Base with Neapolitan Poolish Pre-ferment
The preparation of the pizza base with Neapolitan poolish pre-ferment is a true homage to the culinary tradition of Campania. This preparation method involves the use of fresh, high-quality ingredients, such as soft wheat flour and brewer's yeast. The main characteristic of this variation is the cooking in a wood-fired oven, which gives the pizza a crispy crust and an unmistakable aroma. To prepare Neapolitan pizza, it is recommended to stretch the dough to achieve a thick and soft edge, while the center remains thin. Once baked, the pizza can be topped with tomato, mozzarella, basil, and a drizzle of oil for an authentic and delicious result.
Light Pizza Base with Poolish Pre-ferment
For those looking for a lighter version of the pizza base with poolish pre-ferment, it is possible to make a light version. This preparation involves the use of whole grain or type 1 flours, which provide a higher content of fiber and nutrients. Additionally, the amount of oil used in the dough can be reduced without compromising the final result. Opting for a topping of grilled vegetables or fresh cherry tomatoes keeps the dish light and healthy. Baking at a high temperature helps achieve a crispy crust, while the filling remains soft and flavorful. This variation is ideal for those who wish to enjoy a healthier pizza without giving up the pleasure of good cooking.
Benefits of Pizza Base with Poolish Pre-ferment: Health and Nutrition
The pizza base with poolish pre-ferment offers several nutritional benefits. By using simple ingredients like flour, water, yeast, and oil, a dough rich in complex carbohydrates is obtained, providing long-term energy. The poolish, thanks to its long fermentation, improves the digestibility of the dough and allows for the development of more complex aromas. A portion of pizza prepared with this method has about 250-300 calories, depending on the ingredients used for the topping. Additionally, using whole grain or alternative flours can increase the fiber content, contributing to a balanced and healthy diet.
Can the Pizza Base with Poolish Pre-ferment be Frozen?
Many wonder if it is possible to freeze the pizza base with poolish pre-ferment. The answer is yes, it is possible to freeze the dough. It is advisable to do this after the fermentation phase, before rolling it out. To freeze the dough, simply portion it into balls and wrap it in plastic wrap, then place it in a freezer bag. When you wish to use the dough, it is essential to thaw it in the refrigerator for a few hours or at room temperature for a couple of hours. Once thawed, the dough can be rolled out and topped as desired. This practice is useful for those who want to prepare pizza in advance without compromising the freshness and quality of the dough.